2019 | Pierre Gonon | St Joseph Les Oliviers Blanc

Introduction

White Wine: 2019 | Pierre Gonon | St Joseph Les Oliviers Blanc

Ripe flavors of pear, melon and pineapple. Medium to full-bodied and silky textured on the palate, it’s balanced by a zesty, briny finish that provides delineation and lift to the ripe flavors.

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Producer: Pierre Gonon

Ratings: D | 93 JD | 94

Vintage: 2019

Size: 750ml

ABV: 14%

Varietal: Marsanne, Roussanne

Country/Region: France, Northern Rhone

Ripe flavors of pear, melon and pineapple. Medium to full-bodied and silky textured on the palate, it’s balanced by a zesty, briny finish that provides delineation and lift to the ripe flavors.

Reviews:

• Jeb Dunnuck: Quince, buttered toast, spice, and white flower notes define this terrific white, and its mouth-filling, balanced, and lengthy on the palate

• Decanter: Rich yellow in colour, slightly honeyed, very high in alcohol, very rich in body and puppy fat. There’s a little honeysuckle on the nose.

Producer Information

Pierre Gonon is a benchmark estate in the Saint-Joseph appellation of the northern Rhne. It is known particularly for its gutsy, spicy red wine from the Syrah grape. Pierre Gonon established his eponymous estate in 1988 and today, it remains family owned and operated. The 10 hectares (25 acres) of vineyards are situated on the best granite hillside sites at Tournon, Mauves and Saint Jean de Muzols. These vineyards have been certified organic since 2004. In the winery, Syrah grapes are partially de-stemmed, and then vinified with natural yeasts in large open vats. A twice daily pump-overs or punch-downs regime is employed to ensure a slow and control estraction of tannins. The wines are aged for 14 to 16 months in 600 liter barrels, with no new oak at all. Pierre Gonon’s key wine, in terms of production, is its Saint-Joseph red, but it also makes small amounts of an IGP Ardche Syrah that spends ten months in large barrels. The Saint-Joseph Blanc Les Oliviers is sourced from a 2ha (5 acre) plot. It is a blend of Marsanne and Roussanne, fermented in large casks, then aged in barriques and larger barrels for 11 months, with regular lees stirring. Similar methods are used for a tiny quantity of Chasselas released under the Vin de France classification.